Expectations and surprise in a molecular gastronomic meal

TY - JOUR

T1 - Expectations and surprise in a molecular gastronomic meal

AU - Mielby, Line Holler

AU - Frøst, Michael Bom

PY - 2010/3

Y1 - 2010/3

N2 - Effects of verbal presentations on the experience of 11 molecular gastronomic dishes were studied. The four types of verbal presentations were (1) a short title representing the dish, (2) title and a hedonically evocative description, (3) title and information about the applied culinary processes, (4) title and information about the sensory experiences in the dish. Least liked dishes were those created to be completely novel and very unusual. However, they received high scores in the three statements: 'Curiosity' due to their presentation; displaying 'Surprising' elements; and 'Challenging' the senses. In contrast, dishes that referred to or related to familiar and classical foods were most liked. The type of verbal presentation affected 'Liking', 'Surprising' and 'Challenging', but not in a straightforward manner. Interaction effects between these statements and the 11 dishes were found. Dishes presented by process information were in general more liked, more surprising and more challenging while dishes presented with hedonically evocative and experience information generated the lowest ratings for the same statements. For Liking, the type of presentation was more important for least liked dishes than most liked dishes.

AB - Effects of verbal presentations on the experience of 11 molecular gastronomic dishes were studied. The four types of verbal presentations were (1) a short title representing the dish, (2) title and a hedonically evocative description, (3) title and information about the applied culinary processes, (4) title and information about the sensory experiences in the dish. Least liked dishes were those created to be completely novel and very unusual. However, they received high scores in the three statements: 'Curiosity' due to their presentation; displaying 'Surprising' elements; and 'Challenging' the senses. In contrast, dishes that referred to or related to familiar and classical foods were most liked. The type of verbal presentation affected 'Liking', 'Surprising' and 'Challenging', but not in a straightforward manner. Interaction effects between these statements and the 11 dishes were found. Dishes presented by process information were in general more liked, more surprising and more challenging while dishes presented with hedonically evocative and experience information generated the lowest ratings for the same statements. For Liking, the type of presentation was more important for least liked dishes than most liked dishes.

U2 - 10.1016/j.foodqual.2009.09.005

DO - 10.1016/j.foodqual.2009.09.005

M3 - Journal article

SN - 0950-3293

VL - 21

SP - 213

EP - 224

JO - Food Quality and Preference

JF - Food Quality and Preference

IS - 2

ER -